Ingredients
4
4 servings
- •1 quart chicken broth
- •3 tablespoons butter, divided
- •1 tablespoon olive oil
- •0.5 medium onion, minced
- •1.25 cups Arborio rice
- •0.5 cup white wine
- •0.25 cup hot water, or as needed
- •0.33333334326744 cup grated Parmesan cheese
- •2 tablespoons white truffle oil
- •1 teaspoon milk, or as needed
- •2 tablespoons chopped fresh parsley, or to taste
- •salt and ground black pepper to taste
Instructions
- Heat chicken broth in a stockpot over medium-low heat until warmed, 3 to 5 minutes.
- Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan until butter melts. Add onion and sauté until translucent, about 2 minutes. Stir in rice until coated, then cook, stirring constantly, until fragrant, about 1 minute.
- Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add one ladle hot broth and cook, stirring constantly, until broth is absorbed. Continue adding and stirring in one ladle broth at a time until rice is tender but firm to the bite, 20 to 30 minutes. If you run out of broth before rice is cooked, finish cooking with hot water.
- Stir in Parmesan, remaining 2 tablespoons butter, truffle oil, and milk until fully incorporated, then season with parsley, salt, and pepper. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 498
- Carbohydrate: 61g
- Fat: 21g
- Fiber: 1g
- Protein: 9g
- Sugar: 2g
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